Thursday, February 2, 2012

Sausage and Penne Skillet

Photo courtesy of Mel's Kitchen Cafe

I came across this recipe on Pinterest and thought it looked good enough to try.  Rob is not the biggest fan of Italian, but I love it.  I could eat pasta every day.  Rob thinks it's boring (read: not enough meat, not spicy enough).  Regardless, we have it somewhat often (as Head Chef, I pretty much take the liberty of making whatever I want).

Anyway.  We were very pleased with this dish!  Even Rob genuinely seemed to really like it and deemed it a keeper.  Avery seemed to like to it ok.  She ate it all with some prodding which is pretty typical.  But again, Head Chef doesn't cater to the toddler crowd.  She eats what we eat (or she doesn't-in which case, no dessert).

It's simple.  Nothing unusual.  Just an easy, tasty meal.

Sausage and Spinach Penne Skillet Supper

1 tablespoon olive oil
1 pound Italian-style turkey sausage, casings removed (I couldn’t find turkey sausage so I substituted mild pork sausage)
3 medium garlic cloves, minced finely
3 1/2 cups water
2  cups low-sodium chicken broth
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
1/2 teaspoon salt
8 ounces penne pasta
1 (6-ounce) bag baby spinach
3/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts (left these out just because I didn't have any)

Heat the oil in a 12-inch nonstick skillet over medium heat until hot and add in the sausage. Cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta. Increase the heat to medium-high and cook at a strong simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes (if you find the liquid is absorbing too quickly and the pasta is still undercooked, add a bit more water in small amounts until the pasta is cooked thoroughly).
Stir in the spinach, a handful at at ime, and cook until wilted. Off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste adn serve immediately.
Recipe Source: adapted from The Best Skillet Recipes

I added a little less water than it called for.  It just seemed like too much water.

Now, of course my picture isn't Photoshopped and pretty like the original picture.  Reason #519 why I won't be making a living as a food blogger anytime soon.  But don't let it deter you.  It's better than it looks.

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